---

 The effect of edible chitosan and chitosan-gelatin coating on the quality of fish finger from silver carp during refrigeration was assessed. Fish fingers were immersed separately in coating solutions of chitosan 1% and chitosan 1%-gelatin 4%, packed and stored in refrigerator (4±1˚C) for 30 days, then their chemical (TVB-N, PV, TBA) and microbiological characteristics (TVC and PTC) were analysed. Total volatile basic nitrogen value of coated sample with chitosan was lowest while there was no significant difference between the thiobarbituric acid value of coated treatments (p<0.05). Among the coated samples, chitosan coating effectively reduced  the total viable count (TVC) and psychrotrophic count (PTC). This reduction was 3.2 and 2.6 log₁₀ cfu/g for TVC and PTC at 12 day, respectively, in comparison with control. Thus it can be considered that fish fingers coated with chitosan coating solution was more effective than chitosan-gelatin coating and uncoated samples and increased the shelf life of fish fingers for 18 days.

---

In this study an agar/gelatin bilayer film was produced from agar and gelatin monolayers using the casting method in two phases. Then, the characteristics of this bilayer film, including water vapor permeability (WVP), water solubility, water absorption, mechanical and optical properties were compared with those of monolayer films. The results showed that  WVP of the bilayer film (3.25×10^-10 g/msPa)  was significantly lower than the agar (3.90 × 10^-10 g/msPa), and gelatin (4/32×10^-10 g/msPa). Absorption of UV light by bilayer film was significantly higher than the single-layer agar and gelatin films. Although the tensile strength of the bilayer film (10.8 MPa) was higher than the single-layer gelatin (2.86 MPa), it was lower than the single layer of agar film (30.49 MPa) (P<0.05). In conclusion, some properties of agar and gelatin films can be improved by making bilayers film of both biopolymers. 

---

In this investigation starch gelatinization in Barbari bread was studied. Starch gelatinization was examined by XRD and reducing sugars.Intensity and the hights of peaks of XRD (X-ray Diffraction) in breads with different weights ( 400 , 500 and 600gr ) followed V pattern which showe gelatinization of starch in Brbari bread.Results of diffractograms obtained at the third and fifth days was showed that in Barbari bread crystallization appear very slowly , It seems to be due to high moisture in it . Statistical results indicates that samples weights have no effect in gelatinization and baking have same effect on all samples .

---

In this study, gelatin was first extracted by alkaline and acidic treatment including 0.19 N NaOH and 0.12 N acetic acid solution by ratio of skin of rainbow trout (Oncorhynchus mykiss (to solution of 1 to 7 and then heat treatment in 50 °C. Then, hydrolysed by alcalase enzyme for 4 hours with the ratio of enzyme to the substrate 1 to 100 and the degree of hydrolysis were measured after 4 hours. DPPH and ABTS free radical scavenging activity, as well as reducing power assay of gelatin hydrolysate were measured. The results showed that the degree of hydrolysis after 4 hours was 46/7%. Also the highest DPPH and ABTS free radical scavenging and reducing power at concentration of 10 mg/ml were 39/8%, 50/7%, and 0/123, respectively. The skin from fish filleting can be a suitable raw material for extraction of peptides with biological activities. The results showed that peptides derived from rainbow trout fish skin gelatin can be considered as a natural antioxidant.

---

The antimicrobial and physico-mechanical properties of fish gelatin-alginate film incorporated with oregano (Origanum vulgare L.) essential oil (OEO) were assessed. The blended films were prepared with 75% fish gelatin and 25% sodium alginate and OEO (0, 0.5, 1.0, 1.5%) was added to the film solutions. Results showed that adding 0.5% OEO into films improved tensile strength about 2.54 MPa compared to the control films. The incorporation of 1.5% essential oil decreased tensile strength and the elongation percentage by 3.16 MPa and 15.59%, respectively; water vapor permeability, viscosity and opacity also significantly declined (P < 0.05). Scanning electron microscopy (SEM) of the surface of the film confirmed these results. Although 1.5% OEO-films showed higher antimicrobial activity, fish gelatin-alginate films incorporated with lower level of OEO can be can be more appropriate for food preservationl.

---

  Fish skin gelatin could be substitutes for mammalian gelatins. But fish gelatins have low gelling and melting temperatures. In this research improvement of functional properties of lizard fish skin gelatin (melting point, gelling point and bloom) evaluated by mgso4 (0/1 and 0/5 M), glycerol (15%), NH4NO3 (5%), Katira (0/5 and 1/2%) and sucrose in three pH (4, 5, 6). All materials have significant different (p<0/05) to the control. Based on results glycerol, katira (0/5%) and sucrose have maximum effect on improvement of functional properties and pH 6 > 5 > 4 had enhancer effects on the variables .This improvement of gel properties is due to the fact that this materials stabilizes hydrogen bonding and in higher pH the gelatin pH is closer to the Isoelecteric point of the protein. Katira is a natural material and due to minimum usage, has the best effect. Results of this research registerd in the Iran Invention Office (number 48947).

---

Aims: the aim of this study was to extract gelatin from the skin of farmed great sturgeon at different temperatures, hydrolysis using Alcalase enzyme, and to measure molecular weight distribution of peptides, amino acid composition and antioxidant activity of hydrolysates.
 
Materials & Methods: After removing pigments and non-collagenous proteins, defatting, and swelling of triple-helix structure, gelatin was extracted at temperatures of 50, 60, 70 and 80 ºC for 6 h and then hydrolysed using Alcalase (E/S ratio of 1:20 w/w) for 3 h. Molecular weight distribution of peptides, amino acid composition and antioxidant activity of hydrolysates were determined.
 
Findings: Degree of hydrolysis reached its maximum within the first 30 min. Hydolysate from extraction temperature of 80 ºC had the highest DH.  No significant differences were found among hydrolysates with regards to amino acid composition and peptide molecular weight distribution. At of 60 ºC, the content of small peptides (< 1 kDa) and amino acids were slightly higher compared to other samples. This could influence antioxidant activity to some degree. At higher extraction temperature of gelatin, the efficacy of hydrolysates in preventing the loss in total sulfhydryl groups content was decreased (P < 0.05) while TBARS and surface hydrophobicity were not influenced (P < 0.05).
 
Conclusion: Extraction temperature of gelatin did not reveal a considerable effect on properties and antioxidant activities of the resulting hydrolysates and gelatin hydrolysates with antioxidant activity and rich in peptides with molecular weight less than 1 kDa could be produced at 50 ºC.

---

Aims: In this study, gelatin was extracted from Siberian sturgeon waste and used in film making.
Materials and Methods: Gelatin was extracted using NaOH and HCl. After evaluating the extracted gelatin properties (bloom grade, pH, zeta test, melting and setting temperature and time), the edible film was prepared by using glycerol.
Findings: The results showed that the extraction efficiency of the gelatin was %20.06. The protein content, pH, degree of gel hardness, setting and melting temperature and time were 79.2 ± 0.6%, 4, 160.2 ± 0.4 g, 13.1 ± 0.2 ° C in 180.3 ± 0.5 seconds and 19.33 ± 0.5 ° C in 140.66 ± 0.5 seconds, respectively. Zeta potential indicated a positive surface charge in gelatin. The thickness, moisture, solubility, tensile strength, tensile strength and permeability tensile strengths properties of gelatin film reported 0.05 mm, %10.2 ± 1.5, %79 ± 3.7, 30.01 ± 0.7 MPa, %77.5 ± 3.6 and 3.5 ± 0 g mm/h mm²kpa×10^-6­, respectively. SEM images of the film showed smooth structure without cracking. Moreover, the FTIR result showed the formation of amide bands in the region of 3277.62, 1633.92, 1530.11 and 1236.49 cm^-1.
Conclusion: Due to the efficiency and properties of gelatin, and the mechanical and physical properties of the edible film, it can be used as a good candidate for the production of biodegradable films in food storage.

---

   In this study gelatin was used as a fat replacer in the production of a low fat cream. The fat content of the control cream  was reduced from 30% to 20%. Gelatin was used at 5 levels: 0, 0.25, 0.5, 0.75 and 1%. Viscosity, Bostwick consistency, textural hardness, color parameters(L, a, b) and sensory characteristics of the five low fat cream samples with 20% fat were compared with the 30% fat control. The results indicated that gelatin was able to improve the properties of low fat cream samples towards the 30% control. In terms of color parameters the low fat creams with 0.5% gelatin and more were similar to the control with 30% fat. Sensory evaluation tests showed that the perception scores of the low fat creams with 0.75 and 1% gelatin were the same as the 30% fat control.   

---

The effect of Gelatin coating on the quality of rainbow trout fillet was investigated over a period of 20 days in cold storage conditions (4 ± 1 °C). In this study, we tried using a gelatin coating to reduce spoilage process in trout fillet during storage at refrigerator temperature. Therefore, 4% gelatin solution was used to cover the fillets. Microbial tests, including total viable count and psychrotrophic viable count, chemical tests, including total volatile bases nitrogen, thiobarbituric acid index, peroxide index and sensory evaluation were periodically performed for without coating fillets (control) and coated fillets. The control fillets and samples that were covered with gelatin receipt to 7.88 and 7.44 (log cfu/g), respectively, in the tenth day that is not acceptable for human consumption. Also, in psychrotrophic count value did not observe difference between the treatments. ThioBarbituric Acid index in 10th and 15th day, and peroxide and free fatty acid index only in 15th day in the coated fillets were better than the control samples. The results of this research indicate that the gelatin coating alone don’t have antimicrobial properties and is not effective on the sensory properties preservation in chilled storage fish fillets, however, its effect on the inhibition of oxidation is tangible.

---

---

This study was designed and conducted to investigate the mechanical and physical properties of fish gelatin films and the effect of Glutaraldehyde crosslinking on antimicrobial control of poly-l-lysine. In this study, the film was prepared by casting method and then 0.05% Glutaraldehyde and 0.05% poly-l-lysine added to fish gelatin film. After that, physical and mechanical properties, antimicrobial activity and release of poly-l-lysine from the film were observed. The results showed that the addition of glutaraldehyde to the fish gelatin film increased tensile pressure (6.80 MPa) and reduced solubility (38.51%), moisture (8.05%), and water vapor permeability (2.03 mm/h mm²kpa×10^-6­). The fish gelatin film with glutaraldehyde as a crosslinking agent was showed a smooth surface without porosity according to the SEM results. Moreover, the release of poly-l-lysine from the biopolymer containing the Glutaraldehyde was slower and more continuous due to crosslinking. Considering the mechanical and physical properties of the films and release control of the antimicrobial compound, it seems that films containing crosslinking agents can be used in food storage.

---

Mayonnaise is a kind of oil in water emulsion that generally contains 70-80% oil. Increasing knowledge of people about full fat food products has made manufacturers solve the problems related to the health concerns. In this research reduced fat mayonnaise samples (45% oil) were produced using xanthan (0-0.3%), guar (0-0.3%) and preglatinized corn starch (2-4%) as fat replacer by central composite design and their textural attributes (firmness, consistency, adhesive force and adhesiveness) were measured and compared with those of full fat mayonnaise (70% oil) as control sample. The highest textural values were observed for the sample which was made with 0.3% xanthan, 0.3% guar and 4% preglatinized corn starch and the lowest values were found for the sample containing only 2% starch as fat replacer. Most of the samples demonstrated textural values higher than those of control sample, describing high performance of the used hydrocolloids in developing thickness. Besides, synergistic interaction was observed between xanthan and pre gel corn starch that consequently resulted in improved textural properties. Modeling and high coefficients of determination revealed high satisfaction of the models to predict data.  

---

In this research modified corn starch(pregelatinisation) was used at levels of 3,5,7,10% levels to substitute wheat flour and production of barbary bread .Chemical analysis (moisture,ahe,insoluble ash, protien, fat, fibre, pH, particle size, moisture and dry gluten zeleny test, falling number was determined on corn modified starch ,blank and treated flour. The  rheological  properties of dough were also evaluated by farino,extenso amylographs. Staling analysis was done in days of 1,3and 5 by 6 trained panel. Moisture, ash, acid insoluble ash, moisture and dry gluten, protein,fat, zeleny number, pH was descreased by corn modified starch(pregelatinisation). falling number increased by corn modified starch(pregelatinisation).But  fibre content was not changed. The results of  rheological tests showed,That water absorption and softening degree was increased but stability,development time and  quality number was reduced in farinogram and resistence to extention, extensibility and  area under curves was improved in extensogram.The results of amylograph test showed that gelatinization tempretur was reduced,and peak viscosity of blank speciment was not significantly different with pregelatinization starch speciment(5%).The results of sensory test showed that treated breads quality were acceptable and were retareded staling.  

---

Manufacturing of low-fat spread products due to the prevalence of obesity and cardiovascular disease in the world is expanding. Utilization of silver carp (Hypophthalmichthys molitrix) waste as a cultured species with high abundance and relatively low price, gelatin was prepared from the waste.The aim of this study was to in vitro production of the fat spread samples containing the three formula 1-3%with different cultured silver carp gelatin to pectin ratio (1:1 and 1:2) and evaluating the color and texture characteristics of the fat spread samples prepared by different fish gelatin to pectin ratio using colorimeter and texture analyzer.Firmness (69.75±1.767 g), compressibility (767.26±28.41 g.s) and adhesiveness (262.03±13.852 g.s) attributes were found at the highest level in the treatment contains fish gelatin to pectin ratio of 1:2 withformula 3% (p≤0.05). The highest yellowness index (39.70±0.027%) and the lowest whiteness index (71.54±0.014%) were measured in the treatment contains 1:1 (fish gelatin to pectin) with formula 1% (p≤0.05). Significant positive correlation between the shear test (kg) and firmness results of the samples was observed (r²=0.973). It was found that decreasing with higher substitution of fish gelatin with pectin leads to increase firmness, compressibility, adhesiveness and elasticity properties of fat spread samples significantly. With respect to low-fat productions due to their importance in society health and the results of this investigation, applying a formula with fish gelatin to pectin ratio of 1:1 (3%) at a larger scale is recommended.  

---

The effect of the addition of various gelatin with different gel strength and changes in total solid non-fat on physicochemical and textural properties of non-fat yogurt evaluated, and addition of  high bloom (HBG) and low bloom (LBG) gelatin in different concentrations (0.25%, 0.5%, 0.75% and 1%)  impacts on textural properties of yogurt compared. According the results during gel formation and after that, gelatin interacted with milk casein network, as basis of the yogurt gel structure and revival water bands, thereupon plummet syneresis dramatically specially in samples with higher gelatin amount. On the other hand textural properties such as gel firmness of yogurt hardly affected by gelatin and SNF content; and samples contain 12.5% SNF and 1% HLB had firmest gel. Also, viscosity increased with addition of gelatin and solid nonfat. This feature can reduce the deficiencies of fat removed  

---

  The aim of this study was to evaluate the effect of edible gelatin coating on the quality characteristics and shelf life of fish finger of Hypophthalmichthys molitrix during refrigerated storage. Fish fingers were immersed in coating solutions of gelatin 4% and then dried, packed and stored in refrigerator (4˚C). Chemical (moisture, protein, fat, ash, pH, PV, TBA and TVB-N) and microbial parameters (TVC and PTC) were measured at 0, 3, 6, 9, 12, 15, 18 and 21 days. According to the obtained results by increasing of storage time moisture and fat content decreased and pH value were significantly increased (P < 0.05). While there was no significant difference between the ash content of control and coated samples (P < 0.05). Peroxide value and thiobarbitoric acid of coated samples were lower than the control. The TVB-N value of control and coated samples were 27.80 and 27.46 mg N/100g of flesh fish in 12 days of storage that higher than acceptable value. The total viable count (TVC) and psychrotrophic count (PTC) of fish fingers were significantly increased (P < 0.05) during refrigerated storage. The results of this research indicate that the gelatin coating reduces the oxidation, but has no effect in reducing the value of microbial count.    

---

The present study deals with modeling the effects of bentonite (1.5-5 g/lit) and gelatin concentrations (0.02-0.08 g/lit) along with time (30-80 min) at constant temperature and pH on color, turbidity, adjusted purity, ash and invert sugar content of purified raw sugar-beet juice through face-centered central composite design of response surface methodology and to optimize these key parameters of the process. Our main goal was focused around the possibility to produce invert sugar directly from raw sugar-beet juice in conjunction with an alternate purification process in comparison with the conventional lime process used industrially. In this connection, second-order polynomial models were developed for dependent responses using least-square fit of regression analysis. The correlation coefficients of the developed response surface models were determined to be 0.90, 0.84, 0.90, 0.92, and 0.99 respectively for color, turbidity, ash content, adjusted purity, and invert sugar value of purified juice. The results of analysis of variance (ANOVA) revealed that all three independent parameters investigated have significant influence on raw beet-juice purity indexes. The optimum conditions were based on minimization of color, turbidity and ash content and maximization of invert sugar and adjusted purity at a constant temperature (75˚C) and pH (4.5) and it was found to be at bentonite concentration of 1.55g/lit, gelatin concentration of 0/04g/lit and reaction time of 68.6 min. At this optimum point, color, turbidity, ash, adjusted purity and invert sugar content were found to be 1973 ICU₄₂₀, 1.06 NTU, 0.54 %, 91.4 %, and 1.95 %, respectively.  

---

Wheat starch is the most common type of starch in Iran as well as many other parts of the world with enormous applications in food and non-food products. To improve its physicochemical properties or create new functionalities, starch can be modified by changing its molecular structure. Amongst different methods for starch modification, physical methods have received more attention recently. Pre-gelatinization of starch is a physical method to modify the properties of native starch. The main aim of this research was to study the physicochemical properties of pre-gelatinized wheat starch produced using a small scale industrial twin drum drier. The results indicated that drum drying destroyed native starch granules, degraded molecular structure and reduced the degree of crystallinity of starch. Pre-gelatinized starch (PGS) showed cold water viscosity at 25 ºC, while native wheat starch was not able to increase the viscosity under this condition. It also increased water absorption and swelling of the starch compared to its native counterpart. Pre-gelatinized wheat starch can be used as a thickening agent in instant food products to eliminate heating stage in their production or in manufacturing of the products sensitive to high temperature.

---

The natural and bioactive compounds from marine animals can be used as functional compositions for healthcare. Collagen and gelatin of marine animals could be having pharmacological and cosmetic applications. In the present study collagen was extracted from the body wall of sea cucumber (S.horrens) collected from Chahbahar Bay and its Amino acid composition was investigated. Also, gelatin from this collagen was extracted according to acidic hydrolyzed method and the functional properties were studied. The type of purified collagen was identified by the SDS-PAGE method. The results indicated the extracted collagen was the type I, because it had a α₁ chain by the molecular weight of 125 KDa and a heavy band of β chain with the molecular weight of 250 KDa. The collagen contained high amount of Imino Acids and the glycine was the dominant Amino acid. The melting and gelling point of the Gelatin was 30⁰C and 5⁰C, respectively. The viscosity of the gelatin was 2.065 cp, lower than other fish species and mammals.